Vegan Pumpkin Sheet Pancakes
User Reviews
5
Vegan Pumpkin Sheet Pancakes
Description
This recipe combines all-purpose and almond flours with a mixture of cinnamon, nutmeg, ginger, and cloves to infuse classic pumpkin pie spices throughout the batter. Pumpkin puree and maple syrup provide moisture and natural sweetness. The use of lemon juice mixed with almond milk mimics buttermilk, adding acidity that activates the baking powder and soda for lift and lightness. Resting the batter before baking helps improve texture.
Baked on a parchment-lined sheet pan at a high temperature, these pancakes rise evenly and develop slightly golden edges. Scattered vegan chocolate chips add pockets of melty richness without overwhelming the spice profile. The result is a tender, fluffy sheet cake-style pancake suitable for slicing and serving to a group.
Serving ideas include topping with pure maple syrup, dairy-free whipped cream, or chopped nuts. This is a practical brunch or breakfast option when feeding multiple people without making individual pancakes.
Ingredients
- 2 1/4 cups almond milk
- 1 1/2 tablespoons lemon juice fresh
- 2 cups (240g) all-purpose flour
- 1 cup almond flour ~100-110g
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- salt fine sea salt; scant 1 teaspoon
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1/2 cup maple syrup pure; 120 mL
- 1 cup pumpkin puree homemade or from a can; 240g
- 1/2 tablespoon vanilla extract pure
- 1/2 tablespoon orange zest
- 1/2 – 3/4 cup (~75-115g) vegan chocolate chips (optional)
- pure maple syrup coconut whipped cream, orange zest, chopped walnuts, for serving
Instructions
- Preheat oven to 425°F (218°C) and position an oven rack in the middle.
- Stir together the almond milk and lemon juice in a medium bowl and set aside to curdle. This is the vegan “buttermilk.”
- In a large bowl, mix together the flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- To the buttermilk, whisk in the maple syrup, pumpkin puree, vanilla and orange zest until well combined. Gradually pour this mixture into the dry ingredients, whisking together until well combined.
- Allow the batter rest for 5-10 minutes. This helps it rise.
- Meanwhile, line a half sheet pan (18×13 inch pan, also referred to as a 16×11 inch pan) with parchment paper.
- After allowing the batter to rest, pour the batter into prepared sheet pan and smooth out with a spatula. If using chocolate chips, scatter them on top of the batter.
- Bake the pancake tray for 15 minutes. If possible, rotate the the pan 180° halfway through baking to allow for even baking. The pancakes are done when they’re slightly golden on top and a toothpick inserted into the pancakes comes out clean.
- Allow pancakes to cool for 5-10 minutes, then slice the pancakes into squares or rectangles. Serve with pure maple syrup and with optional toppings.
- To reheat leftover pancakes, preheat the oven to 300°F (150°C) and place the squares on a sheet pan lined with parchment paper. Bake for 10 minutes.
Notes
- Use thinner plant-based milks like almond milk; if using thicker milks such as oat or coconut, thin them with water for better batter consistency.
- You can substitute apple cider vinegar for lemon juice to make the vegan buttermilk.
- Almond flour adds a light, fluffy texture but can be omitted with extra all-purpose flour, though the texture will change.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 714mg | 30% |
| Potassium | 137mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 4769IU | 95% |
| Vitamin C | 3mg | 3% |
| Calcium | 325mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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